Turkey Pot Pie with Puff Pastry
Ingredients
- 1/4 cup unsalted butter
- 1 1/2 cups 1/2" diced carrots
- 1 cup 1/2" diced celery
- 1/2 cup 1/4" diced onion
- 1/4 cup all purpose flour
- 3 cups hot chicken broth
- 1 1/2 cups 1/2" diced potatoes I used quarted red baby potatoes with skin
- 1 tsp finely chopped fresh thyme or 1/2 tsp dried
- 1 tsp finely chopped fresh parsley or 1/2 tsp dried
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 2 cups 1/2" diced cooked turkey or chicken
- 1 cup frozen peas
- 1 sheet pre-made puff pastry
- 1 large egg
- 1 tbsp cream or milk
Servings: people
Instructions
- Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and onions. Sauté for 5 minutes until starting to soften.
- Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
- Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
- Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
- Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
- Preheat oven to 425°F.
- Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry to 13"x9" rectangle or large enough to overhang your casserole dish. Dough should be 1/8"-1/4" thick.
- Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
- Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
- Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
- Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
Recipe Notes
-It's important to use hot chicken or turkey broth. Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce. Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.
-Flour does not reach its full thickening capacity until it comes to a full boil.
-Use pre-rolled puff pastry dough for more convenience.
-Be sure to leave an overhang of puff pastry. If you don't the stew will bubble up over the pastry, preventing it from cooking properly.
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